Italians generally favor tomatoes that retain green tops...So if you are waiting for them to "ripen", as in turn completely red, they may not have much flavor at that stage...
It has become harder to find varieties that stay green at the top, and Carolyn will correct me if I am wrong, but I think they have different genetic makeup than varieties that ripen red all at once...
Piriform looks to have that genetic makeup....
Many tomatoes taste much better with green shoulders, and you are missing much if you let them turn red...I think the solid red is an American hang up....
I have grown many of the giant pear strains and found them very similar...but I find dozens of the large pinks undistinguishable too...
Jeanne
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